In a sauce pan heat the black beans over medium heat, add the cumin, chili powder, garlic salt and diced jalapenos. Let the beans simmer for 15 minutes. Slightly heat the tortillas, either in the microwave or the oven, so that they are more pliable. Place the cheese in the middle of the tortilla and using a slotting spoon but 1/4 of the black bean mixture on to the tortilla. Roll up like you would a burrito. Continue with the remaining tortillas. Heat 3 tbsp of olive oil on medium heat in a skillet and begin to brown the chimichangas adding more oil when necessary. Brown each chimichangas on both sides and serve.